Preheat the oven to 350 and spray the inside of a muffin tin. Wash and gently dry the strawberries. Hull them (cut off the tops) and slice them relatively thinly, about ¼-inch thick.

In a large mixing bowl, whisk together the flour, soda, salt, and cinnamon.

In a medium bowl, combine the egg, sugars, yogurt, coconut oil, and vanilla extract. Gently whisk them together so that the egg is well blended. With a rubber or wooden spatula, mix the wet into the dry ingredients. When it is well combined, gently fold in the strawberries.

Distribute amongst the muffin cups and bake for 20 minutes. Cool on a cooling rack.